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2While filled crust is cooling, place hot milk, 1/4 teaspoon vanilla and the chocolate chips in blender or food processor; cover and blend on medium speed about 1 minute or until smooth. Refrigerate about 1 hour 30 minutes or until mixture is slightly thickened but not set. Gently stir; pour over cooled filling in pie crust. Refrigerate about 1 hour or until firm.

3Beat whipping cream, powdered sugar and 1/4 teaspoon vanilla in chilled small bowl on high speed until stiff peaks form. Spoon or pipe over filling. Garnish with chocolate curls. Store in refrigerator.

EXPERT TIPS

Expert Tips

For quick chocolate curls, pull a vegetable peeler along a chunky bar of milk chocolate. Milk chocolate is softer than semi-sweet or bittersweet chocolate. Lift the curls onto the dessert with a toothpick.

Make this pie early in the day so it has time to set up, plus you'll eliminate last-minute preparation. The chocolate curls can also be made ahead and refrigerated in a single layer in a small container.

Dark corn syrup has a caramel flavor and color, which gives it a darker color and stronger flavor. It works well with the chocolate in this pie.